Simplest Spicy Sweet Potato Chili

Recipe from Janet Kennedy

Husband-Tested in Alice’s Kitchen

This is really tasty.  If you like things a bit hot and spicy, then you will love this autumn/winter soup featuring good-for-you sweet potatoes.

• 2 Tablespoons olive oil
• 2 medium onions, chopped
• 1 Tablespoons chili powder
• 2 cups vegetable broth
• 2 sweet potatoes peeled (1 ½ pounds) cut into ¾ inch cubes
• 2 small cans Mexican style stewed tomatoes (I used one can of 14.5 oz. Red Gold Petite Diced Tomatoes with Green Chilies.)
• 2 (15 oz) cans pinto beans, drained and rinsed
• 6 Tablespoons chopped fresh cilantro

Heat olive oil in a soup pot.  Add the onions and chili powder.  Sauté until the onions are translucent.  Add the broth, sweet potatoes, the tomatoes, and the pinto beans.  Bring to a boil.  Turn down the heat to a simmer and cook until the sweet potatoes are tender.  Add the cilantro and then serve.